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Almond and Chocolate Fudge Mini Cakes [Vegan, Gluten-Free]

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The cakes rise quite a bit the first fifteen minutes or so in the oven, then they start to fall. Don’t be alarmed by this – that’s how they are supposed to be! There’s something so nice and homely about a fallen cake: the crackled top, the fudgey centre, the not-quite-so-perfect look about it.

Almond and Chocolate Fudge Mini Cakes [Vegan, Gluten-Free]




  • 1/2, plus 1/3 cup ground almonds
  • 2 tablespoons cornflour
  • 1 teaspoon baking powder
  • 1 tablespoon ground flaxseed, plus 3 tablespoon water
  • 1/2 cup raw cane sugar
  • 4.4 ounces vegan dark chocolate, chopped
  • 1/4 cup vegan butter
  • 1 tablespoon smooth almond or peanut butter
  • 1/3 cup oat milk (or other dairy-free milk)
  • 1 teaspoon almond extract (optional)


  1. Pre-heat the oven to 350ºF. Grease two 6 inch round springform tins.
  2. In a heatproof bowl suspended over a pan of simmering water, melt the chopped chocolate and butter. While you are doing this (and keeping an eye on it) combine the ground almonds, cornflour, baking powder and raw cane sugar in a large bowl. Also mix the water and ground flaxseed in a small cup and set aside to gel.
  3. Once the chocolate is melted, pour into the bowl of dry ingredients. Also add in the oat milk, almond extract (if using), flax “egg” and nut butter, and fold in the wet ingredients.
  4. Divide the batter between the two cake tins. Bake for about 25 minutes, or until the sides come away from the inside of the tins and the middle of the cakes have risen and fallen a little.
  5. Cool on a wire rack before removing the cakes from their tins. Dust with icing sugar if desired.





After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.



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0 comments on “Almond and Chocolate Fudge Mini Cakes [Vegan, Gluten-Free]”

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Sue Bisgaier
3 Years Ago

The flavor is amazing on this, but it was too gooey for me even after cooking for longer than suggested. I will definitely make again but add more corn flour and possibly more almond flour. I don\'t know if I did something wrong, but it didn\'t come out looking as "cakey" looking as the picture. But will definitely try again as my husband and I still ate most of it - fantastic flavor!


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